South Carolina Chicken Bog with Smoked Sausage

Why You’ll Love This Recipe

• True South Carolina comfort: silky, starchy rice in savory homemade chicken stock.
• One-pot ease with hearty smoked sausage and tender shredded chicken.
• Big flavor from simple ingredients, finished with butter and plenty of black pepper.
• Flexible texture: make it looser and “boggy” or slightly tighter to your taste.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, parsley or scallions (optional)
• Dairy: Unsalted butter
• Pantry: Bone-in, skin-on chicken thighs; smoked sausage; long-grain white rice; bay leaves; whole black peppercorns; ground black pepper; kosher salt; neutral oil

Full Ingredients

Chicken and Stock

• 2.5 lb bone-in, skin-on chicken thighs (about 6–8 pieces)
• 8 cups water
• 4 garlic cloves, smashed
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tsp kosher salt

The Bog

• 12 oz smoked sausage (kielbasa or andouille), sliced into 1/4-inch coins
• 1 tbsp neutral oil (such as canola)
• 1 large yellow onion, diced
• 2 cups long-grain white rice (preferably Carolina Gold), unwashed
• 6 cups hot reserved chicken stock (from above)
• 1.5 tsp kosher salt (start here; adjust to taste)
• 1 tsp freshly ground black pepper

Finish and Garnish

• 3 tbsp unsalted butter
• 1/2–1 tsp freshly ground black pepper, to taste
• 2 tbsp chopped parsley or sliced scallions (optional)

Step-by-Step Instructions

Step 1: Simmer the chicken and make a rich stock

In a large pot, combine chicken thighs, water, garlic, bay leaves, peppercorns, and kosher salt. Bring to a simmer over medium heat, then lower to maintain a gentle simmer (small, steady bubbles). Cook 30–35 minutes until the chicken is very tender and the stock is fragrant. Skim foam as needed.

Step 2: Shred the chicken and reserve hot stock

Transfer chicken to a plate to cool slightly. Strain the stock and measure out 6 cups; keep it hot on low heat. Discard skin and bones, then shred chicken into bite-size pieces. Set aside.

Step 3: Brown the sausage

In a Dutch oven or heavy pot, heat the oil over medium. Add the sliced sausage and cook, stirring occasionally, until browned at the edges, 4–5 minutes. Transfer sausage to a bowl, leaving the rendered fat in the pot.

Step 4: Soften the onion and toast the rice

Add the diced onion to the pot and cook until translucent with golden edges, 5–7 minutes. Stir in the rice and cook 1–2 minutes, toasting lightly until aromatic. Sprinkle in 1 tsp ground black pepper and 1.5 tsp kosher salt, stirring to coat the grains.

Step 5: Simmer to a silky, boggy finish

Pour in 6 cups hot stock and bring to a lively simmer. Stir once, then reduce heat to low, cover, and cook 15 minutes. Quickly fold in the shredded chicken and browned sausage, re-cover, and cook 5–7 minutes more until the rice is tender and surrounded by a glossy, starchy broth. If you prefer looser bog, splash in another 1/4–1/2 cup hot stock.

Step 6: Finish with butter and black pepper

Turn off the heat. Add the butter and a generous final grind of black pepper (1/2–1 tsp), then cover and rest 10 minutes. Fluff gently, taste, and adjust salt and pepper. Garnish with parsley or scallions, if using, and serve warm.

Pro Tips

• Do not rinse the rice. The natural starch is key to that silky, classic bog texture.
• Keep the stock hot before adding it to the rice to maintain a steady simmer and even cooking.
• Use bone-in, skin-on thighs for gelatin-rich stock and superior flavor.
• Adjust the “bogginess” at the end with a splash of hot stock for looser or continue cooking uncovered 1–2 minutes for thicker.
• Freshly cracked black pepper at the finish makes a big difference in aroma and bite.

Variations

• Weeknight Shortcut: Use 4 cups low-sodium chicken broth plus 2 cups water; add 3 cups shredded rotisserie chicken in Step 5. For extra body, dissolve 1 tsp unflavored gelatin in the hot stock.
• Lowcountry Trinity: Add 1 diced celery rib and 1/2 diced green bell pepper with the onion in Step 4 for a slightly more aromatic profile.
• Turkey Bog: Swap chicken for leftover turkey and use turkey stock; proceed as written.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days. The rice will continue to absorb liquid; reheat gently on the stovetop with a splash of stock or water until loose and steamy. Freeze up to 3 months; thaw overnight in the refrigerator and reheat with added liquid. You can make the chicken and stock (Steps 1–2) up to 2 days ahead; refrigerate separately.

Nutrition (per serving)

Approximate: 710 calories; 30 g fat; 78 g carbohydrates; 33 g protein; 1250 mg sodium. Values will vary based on sausage, broth, and seasoning.